Ingredients
⭐ For the Soup:
- 2 cups dried white beans (or 2 cans, drained and rinsed)
- 1 large onion, chopped 🧅
- 2 carrots, sliced 🥕
- 2 celery stalks, chopped 🌿
- 3 cloves garlic, minced 🧄
- 1 can (14 oz) diced tomatoes 🍅
- 4 cups vegetable broth 🥣
- 2 tbsp tomato paste 🍅
- 1/4 cup olive oil 🫒
- 1 tsp dried oregano 🌿
- 1 tsp dried thyme 🌿
- 1 bay leaf 🍃
- Salt & pepper to taste 🧂
⭐ For Garnish:
- Fresh parsley, chopped 🌿
- Extra virgin olive oil 🫒
- Crusty bread (for serving) 🍞
Execution
Soak the Beans: If using dried beans, soak them overnight in water. Drain and rinse before using. (Skip this step if using canned beans.) ⏳
Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes. 🥕🧄
Add Tomatoes & Seasonings: Stir in the tomato paste, diced tomatoes, oregano, thyme, and bay leaf. Cook for 2 minutes. 🍅🌿
Simmer the Soup: Add the beans and vegetable broth. Bring to a boil, then reduce heat and let it simmer for about 1 to 1.5 hours (or 30 minutes if using canned beans). Stir occasionally. ⏳🔥
Season & Finish: Remove the bay leaf. Season with salt and pepper to taste. Drizzle with extra olive oil for richness. 🧂🫒
Serve & Enjoy: Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread. 🍞🌿😋
Additional tips
- ⏳ Prep Time: 10 min | 🕒 Cook Time: 1.5 hrs | ⏲ Total Time: 1 hr 40 min
- 🔥 Calories: ~250 kcal per serving | 🍽 Servings: 4-6
